Chargrilled mackerel with herb crust


by: CookieChef

Mackerel is another fantastic but underrated fish, which is marvelous cooked inside a crispy herb crust that protects the fish, keeping it moist and trapping in all the delicate flavors. You can dc this with mackerel fillets, too, in the same way, but leave cut the stuffing and cook the fillets, skin side first, for 2 to 3 minutes depending on the thickness, then turn over for a further 2 to 3 minutes.


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serves: 4

4 tomatoes

17 tablespoon olive oil

4 white onions (cut into about 1/2-inch dice)

3 tablespoons white wine vinegar

4 tablespoons salted capers (preferably baby ones, rinsed)

4 medium-sized mackerel (gutted)

4 sprigs of rosemary

4 cloves garlic

4 handfuls of mixed salad greens

4 tablespoons Giorgio’s vinaigrette

salt and pepper

For the herb crust:

small bunch of parsley, trimmed

small bunch of rosemary, trimmed

bunch of basil, trimmed

bunch of sage

1 cup scant bread crumbs

3 tablespoons olive oil

Nutrition Facts
Chargrilled mackerel with herb crust

Servings Per Recipe: 4

Amount per Serving

Calories: 1050

  • Total Fat: 85.7 g
  •     Saturated Fat: 13.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 85.8 mg
  • Sodium: 878.4 mg
  • Total Carbs: 42.9 g
  •     Dietary Fiber: 8.3 g
  •     Sugars: 10.6 g
  • Protein: 30.1 g

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1.  Blanch the tomatoes, skin, quarter and deseed, then cut into 3/4—inch dice.

2.  Get a griddle pan or grill smoking hot.

3.  To make the herb crust, put the herbs into a food processor with the bread crumbs and a little of the olive oil, and process. Then slowly add the rest of the oil until you have a quite oily paste. Transfer to a large tray er plate.

4.  Put 2 tablespoons of the olive oil into a pan, add the onions, cover and cook gently for about e0 minutes, until they become translucent but not colored. Add the vinegar and cook for another 2 to 3 minutes. Add the capers and set aside.

5.  Season the fish lightly inside and stuff each one with the rosemary sprigs and garlic cloves (crush them lightly first). Season the outside of the fish. Brush another 2 tablespoons of the remaining oil over the fish, then roll it in the herb and bread crumb mixture, making sure it clings well.

6.  You should be able to cook 4 fish at the same time. Place them on the hot griddle pan or grill and cook for about 4 to 5 minutes on one side (depending on the size) so that it marks well but doesn't burn (turn down the heat if necessary). Turn over and cook for another 4 to 5 minutes.

7.  While the fish is cooking, put the salad leaves in a bowl, season and toss with the vinaigrette.

8.  Put the pan with the onions back on the heat to warm through. Check arid adjust the seasoning, if necessary. Stir in the diced tomato.

9.  Divide this mixture between 4 plates and arrange the salad on one side of each. Lay the fish on top of the onions and drizzle the remaining olive oil ever.

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